Wonderful Appetizer, Outstanding side dish, or a light vegetarian main entree option this beautiful roasted gem will win your heart like non other! So simple, yet so amazingly scrumptious. I’d even be willing to bet that the “non” Cauliflower lover just might change their mind. I personally can make a meal out of this alone. Perhaps a little side salad or a cup of soup go with it, pour me a glass of vino and I am one happy girl! Roasted Cauliflower
1 head of Cauliflower
Salt and Pepper
Freshly grated Parmesan cheese
Preheat oven to 400 degrees. Trim the bottom of the cauliflower and remove all the leaves and the hard stem, but without breaking apart the cauliflower. Go ahead and give it a quick rinse and pat to dry.
Generously drizzle the olive oil on top, sprinkle with S&P (I roughly use 1 Tbsp each) spreading it all around with your fingers to make sure the entire head is covered. Place on a cookie sheet or oven proof pan lined with parchment. Once its on the parchment, sprinkle it with 1/2 cup finely shredded parmesan. Cook for 35-45 minutes depending on the size of your cauliflower. Keep your eye on it, so it doesn’t burn on the top. If it starts to get too well done, tent it with a piece of foil to protect it. Check doneness by inserting a knife into the cauliflower. If it slides easily then its done.
I look at cauliflower as a blank canvas it can be altered by so many different flavors and spices. Another favorite of mine is using Sumac, a Middle Eastern spice that gives you the tang of lemons minus the tartness with a hint of spice. Use the Sumac in place of the parmesan and serve it with a Harissa drizzle. Harissa is a spicy red pepper sauce with a beautiful combo of Cumin, Fennel, Coriander, Smoked Paprika and Chile flakes. Simply purchase a jar of Harissa at your local market,(or make your own) and mix 1 Tbsp with 1/2 cup Sour cream. Serve with your warm sumac Cauliflower. You’ll love the warmth of Middle Eastern flavors these spices add.